Every once in a while I get a craving for those caramel-coconut-chocolate Girl Scout Cookies. But since the originals are full of mystery ingredients and partially hydrogenated miscellany, I prefer to make my own.
I found this recipe here and it just knocked my socks off. I mean, someone has to take these away from me before I eat myself to death.
I had planned to make these in three stages: shortbread cookie base + coconut-caramel topping + carob drizzle. And then I found they were just fantastic without the attempt at non-chocolate chocolate and skipped the last step.
Here it is.
Ethereal shortbread cookies:
3 oz palm oil
1 oz coconut oil
1 Tbs hazelnut milk
2 Tbs raw sugar, ground in coffee grinder
½ tsp vanilla
4 oz whole wheat pastry flour (freshly ground from Soft White Wheat)
1/8 tsp baking powder
1/8 tsp salt
Cream oils and sugar in an electric mixer until light and fluffy. Incorporate remaining ingredients, gently mixing in the flour last. I tried shaping them into O's on the parchment, but they all melted down into thin, impossibly light and delicate circles in the oven. I got sixteen of them.
Bake at 375 for 14 minutes, or until starting to brown at the edges. Let cool.
Awesome caramel-coconut sauce:
1 cup full-fat canned coconut milk
2/3 cup brown sugar (I'd use less next time!)
¼ tsp salt
½ tsp vanilla
1 cup unsweetened shredded coconut
Mix first three ingredients in a saucepan and simmer until thickened to maple syrupy consistency.. about 20 minutes. Remove from heat and add in vanilla and coconut.